1/4 C. brown sugar
1 T. baking powder
1/4 t. salt
4 T. COLD butter, cut into small pieces
1 C. fresh or frozen blueberries (partially thawed if frozen)
2/3 C. heavy or whipping cream
1 egg
1/2 t. fresh grated lemon zest
Stir together dry ingredients. Add butter, using a pastry blender, until it looks like coarse crumbs. Stir in blueberries. Mix wet ingredients and slowly pour into dry ingredients and stir until soft dough forms. Knead dough in bowl 3-4 times until dough just holds together-don't over mix or the scones will be tough, Divide the dough in half. On floured surface, form two 6-inch circles. Cut each circle into 6 wedges. Use a wide spatula to place wedges on a greased cookie sheet. Bake @ 375 for 22-25 minutes. Make a glaze with lemon juice and powdered sugar to drizzle on top.
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